Grease pie pan. Preheat oven to 350 F.

In a food processor, add the pecan flour, almond flour, butter, erythritol, vanilla, baking soda, sea salt, and 2 Tbsp. coconut milk. Pulse until the dough comes together.

Press dough into the bottom of the pan making an even layer and bringing the dough up the sides of the pan. Using your index finger and thumb, pinch the dough around the top to make a nice fluted edge.

Transfer to oven and bake crust for 10 minutes. Set aside to cool.

Meanwhile, prepare the filling. Add the remaining ingredients to a large deep bowl. Blend on medium-high speed using an electric mixer until smooth. Alternately, you may puree in a food processor or high-powered blender.

Pour filling into the crust. Use a piece of aluminum foil to cover the crust to prevent burning.

Transfer to the oven and bake 45-50 minutes or until firm in the center.

Let cool completely. Serve with fresh whipped cream or coconut whipped cream.